60 minutes

Chicken Paprikash


  • Abbio Sauté Pan
  • Cutting board
  • Chefs knife 
  • Silicone tongs


  • Chop onion and set aside




  1. Adjust the oven rack to the middle position and preheat the oven to 350°F (175°C).
  2. Pat the chicken dry with paper towels and generously season it on all sides with salt and pepper.
  3. In an Abbio Sauté Pan, melt 2 tablespoons of butter over medium-high heat.
  4. Working in batches, add the chicken, skin-side down, and cook until deeply golden brown and crisp, 8 to 10 minutes. (Don’t skimp on this step.)
  5. Flip and sear until the chicken is golden brown but not cooked through, 5 to 6 minutes more. Transfer the chicken to a plate.
  6. Pour off all but 1 tablespoon or so of the fat. Reduce the heat to medium-low and add the onions. Cook, stirring often to scrape up any stuck-on bits from the pan, until the onions are softened and translucent, about 8 minutes.
  7. Add the garlic and cook 1 minute more.
  8. Reduce the heat to low, melt 1 tablespoon of butter in the skillet, and sprinkle in the paprika. Cook, stirring constantly for 30 to 45 seconds but no longer or the paprika could turn bitter.
  9. Add the tomatoes and the 1/2 cup (120 ml) water to the skillet and stir to combine. If a thinner sauce is desired, stir in some or all of the remaining water.
  10. Season with salt and pepper.
  11. Nestle the chicken in the sauce, skin-side up, so the skin doesn’t get soggy. Slide the skillet into the oven and braise until the chicken is cooked through and wiggles easily from the bone, 30 to 40 minutes.
  12. Transfer the chicken to a plate. Stir the sour cream into the sauce.
  13. Taste and adjust seasoning if necessary. Pour the sauce over cooked egg noodles or rice and top with the chicken and parsley, if using.